Layered Italian Salad
1 1/2 cups
Italian bread crumbs
2 medium red peppers - thinly sliced
2 medium yellow peppers - thinly sliced rings
2 medium green peppers - thinly sliced rings
1 medium red
onion - thinly sliced rings
1 cup sliced cucumber
6 Roma tomatoes - thinly sliced (about 3 cups)
1 cup grated nonfat Parmesan
3/4 cup light Italian salad
2 tablespoons chopped basil
Place bread crumbs in shallow baking dish and bake at 350° F. for five minutes.
Arrange vegetables in layers in very large clear glass bowl,
sprinkling some of the bread crumbs and parmesan cheese over each layer. Cover
and refrigerate for 2-8 hours.
Just before serving, pour dressing over top, and sprinkle
Makes 16 servings.
**LOWER FAT NOTES: If you use fat free Italian salad dressing then the salad
would only be 1 point per serving rather then 2 points.
NOTES : Per serving: 105.6 cal, 1.6g (14.2%) fat, 1g fibre, 496mg sodium, 16.6g
carbs, 5.4g protein